Characterization of the manufacturing process of rice crackers by differential scanning calorimetry

Abstract

Production process of rice crackers (arare, okaki, senbei) is time consuming and complicating. Therefore, it is difficult to explain the process scientifically. For the explanation of the manufacturing process and the changes of the gelatinized and retrograded rice starch gel produced in its process, we analyzed the products in the manufacturing process and the imitative manufacturing process of glutinous rice crackers by differential scanning calorimetry. As the result, it was proved that the steaming process was to break hydrogen bonds by the gelatinization phenomenon of starch, the refrigeration process was to create the reformation structure by the retrogradation phenomenon of starch ; to create new hydrogen bonds, drying process was to create more thermostable reformation structure by the annealing phenomenon of starch and baking process was to break its reformation structure. Furthermore, it was proved that all process was related to each other and affect the glutinous rice crackers (final products). Namely, it was proved that DSC could analyze the manufacturing process of glutinous rice crackers and the changes of the gelatinized and retrograded rice starch gel produced in its process.